YOU ARE THE BUTTER TO MY BREAD, AND THE BREATH TO MY LIFE. -JULIA CHILD

smoked paprika

Got this recipe/idea from my friend Stacey’s step mom. I was informed by my two Cajun friends Stacey & Lori that when you make gumbo, you have to serve it with mustard potato salad. So I got the recipe via text from Stacey of what her step mom puts in hers and added and adjusted a few things to make it my own (of course). So you can do this with gumbo, or just by itself. It’s good either way!

So I started by boiling 6 eggs for about 15 minutes

once the eggs are boiled, I drained them and then placed them in a bowl and submerge the eggs in cold water and placed them in the fridge until I was ready to peel them

Then I peeled 5 red potatoes and rinsed them

Then I cut them into bit size chunks

then I placed them in a pot and filled it with water and brought the water to a boil and boiled the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.

Then I drained them

Then I grabbed a large bowl and placed the drained potatoes in the bowl

Then I grabbed the eggs I boiled before

peels them and then chopped them up

then added them to the bowl with the potatoes

Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

Now I have done this recipe before with sweet pickles, but I LOVE dill pickles so this time I did it with dill pickles

First I added about 3/4-1 Cup of Miracle Whip (I knew this recipe was good because the recipe called for Miracle whip, I know most people like their potato salad with Mayonnaise, My mom, and grandma always made their potato salad with miracle whip, and that how I make mine and like it)

Now add the mustard (about a tbsp)

Now add the pepper, I added a lot. As I LOVE pepper. I didn’t measure but if I were to guess I would say about 1 tsp

Then add in the Cajun/Creole seasoning and I did about 1/2 tsp each

Stir everything together and add 1/8 a tsp of salt. I did very little because the Cajun/Creole seasonings are pretty salty. Taste the salad for the seasonings and add more if needed.

So my mom would also sprinkle paprika over her potato salad when it was all done, so I decided to do the same so I went with smoked paprika to add a little extra flavor
So cover the salad and put it in the fridge and let it chill for a couple hours. Then serve either with gumbo or with whatever you want! Either way its yummy!

Here’s the recipe:

6 eggs, boiled
5 red potatoes, peeled and boiled

start by boiling 6 eggs for about 15 minutes

once the eggs are boiled, drain them and then place them in a bowl and submerge the eggs in cold water and place them in the fridge until ready to peel them

peel 5 red potatoes and rinse them, cut them into bit size chunks
place them in a pot filled with water and bring the water to a boil and boil the potatoes (for about 15-20 minutes) until they were firm, but not hard, and not mushy.
Then drain them
Grab a large bowl and place the drained potatoes in the bowl

peel eggs and chop them up
then add them to the bowl with the potatoes
Now chop up 1/2 a red onion, small dice

add to the bowl with the potatoes and eggs

add a little pickle juice (about a tbsp)

I used 3 stacker pickles and chopped them small
Then add them to the boil with the potatoes, eggs and onion

place chicken breasts in a bowl
then grab another medium bowl and add the

mustard
Lemon juice
Garlic
paprika
salt
honey
Red pepper flakes

Whisk everything together

Reserve 1/4 cup of the honey mustard mixture
set aside and use for later
pour the rest of the honey mustard mixture over top of the chicken
Toss and cover the bowl and let it sit for about 30 minutes at room temp.
grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken and let rest for 5 minutes.
Pour the reserved honey mustard sauce over chicken and eat!

rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.

Mix honey and lemon juice together, set aside

Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.

cook/fry the chicken until nice and brown and cooked through

Don’t crowd chicken and use two pans or cook chicken in batches

brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.

rub the chicken with the spices until its well covered. Cover both sides of the thighs. I was very generous.

Mix honey and lemon juice together, set aside

Heat a cast iron skillet or skillet and coat the bottom of the pan with olive oil.

cook/fry the chicken until nice and brown and cooked through

Don’t crowd chicken and use two pans or cook chicken in batches

brush one side of the chicken with the honey and lemon juice and allow to caramelize for a minute, then flip the chicken and brush the other side with the honey and lemon juice and allow to caramelize and keep repeating until honey and lemon juice are gone.

Then dip the drumsticks into the breadcrumbs pressing the breadcrumbs and seasonings coating each piece firmly and getting a nice good coating once the butter is melted in the pan, pull it out of the oven and after coating each drumstick, place them into the pan with the melted butter, then drizzle a little olive oil over each drumstick.

Bake the chicken for 30 minutes then flip the drumsticks and bake for another 15 minutes cool for 5-10 minutes and then serve

So I’ve always been a fan of how my mom made deviled eggs. So I have always done mine the same way and just added in a few extra things here and there. Most people use may-o when making deviled eggs, but my mom used miracle whip. So that is what I have always done. So here are Mom inspired deviled eggs, al la Jamie

I made these for Thanksgiving last year (yes I am SO far behind on my posting) So there is a lot of eggs

So boil your eggs.

I ALWAYS boil my eggs too long and I did with these. Maybe boil the eggs 15-20 minutes as I boiled mine for 30 and that was too long

So after I boil my eggs, I drain them and then put them in a big enough boil to where all the eggs are covered with cold water.

Then I put the bowl in the fridge and let the eggs chill for about an hour or longer. I don’t know if this is for real or what? But when I do this, It seems to make the peeling the eggs easier for me. I find the shell doesn’t stick to the egg as bad. I know there are so many tricks in the book, like add salt to water or whatever. But this is what works for me. Maybe you have your own way. But this is mine.

So once you let the eggs chill in the fridge in water for an hour (or longer) then peel them and rinse then I drain them and dry them on paper towels

and then cut them in half

Remove the yolks and add them to a medium bowl

and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks

So everyone uses may-o in their deviled eggs, and I use miracle whip, so since these deviled eggs weren’t for just me, I used both miracle whip and may-o

So for the filling I added the following:
mustard (I like yellow)
May-o
miracle whip
salt
freshly ground black pepper
Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)

I mashed up the yolks as well as I could

So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it. (insert smiley face here)

mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours

Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.

And serve!

Recipe

So boil your eggs.

boil the eggs 15-20 minutes

drain them and then put them in a big enough boil to where all the eggs are covered with cold water.

Then place bowl in the fridge and let the eggs chill for about an hour or longer.

So once you let the eggs chill in the fridge in water for an hour (or longer) then I drain them and dry them on paper towels and peel them

and then cut them in half

Remove the yolks and add them to a medium bowl

and place the egg half’s on a platter or plate big enough to hold them all.

Then I take a fork and mash all the yolks

So for the filling I added the following:

mustard (I like yellow)

May-o

miracle whip

salt

freshly ground black pepper

Smoked Paprika (My mom would top her deviled eggs with paprika, but to me paprika has no flavor, so I used smoked paprika for flavor and to add a little color and decoration)

I mashed up the yolks as well as I could

So now I added the miracle whip and may-o (I didn’t measure of course) so start with 1/2 a cup of each, I probably used a little more miracle whip like 3/4 cup, and then about a tablespoon of yellow mustard. I did this all on taste

Also my would add a little sugar as well. So I added in about 1/2 a teaspoon of sugar for a little sweetness. You don’t have to do this, But I did it cause that’s how mom did it.

mix that all together, add more of anything if you need, I also seasoned with salt and pepper, to taste

Then I always like to may my eggs pretty. So I filled a zip lock bag up and used one of my frosting tips to fill each egg. You can just use a spoon to fill yours

Then I sprinkled a little smoked paprika over each egg and then I chopped up some green onion and topped each egg with a green onion. You don’t need to do this, I just did it for extra decoration.

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet

took half the rub and rubbed it on the bottom of the chicken

then turn the chicken over

and add the rest of the rub to the top of the chicken

Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl

and brush all over the top of the chicken

then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!

cut off a breast or drumstick and savor the flavor

Recipe

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground red pepper

1 whole chicken 3-4 pounds

12 tablespoons honey

4 teaspoons cider vinegar

Preheat oven to 350 degrees

Start by mixing all the spices together in a bowl (forgot cider vinegar in my picture)

I took my chicken out of the package and rinsed it really well under cold water, then patted it dry with paper towels and placed it in a large cast iron skillet

took half the rub and rubbed it on the bottom of the chicken

then turn the chicken over

and add the rest of the rub to the top of the chicken

Then mix 12 tablespoons honey and 4 teaspoons cider vinegar together in a bowl

and brush all over the top of the chicken

then place the chicken in oven and bake for about 20 minutes and then brush more of the honey mixture over the chicken, then bake another 20 minutes and brush more of the honey mixture over the chicken. Bake chicken for about 1 hour and 30 minutes or until the internal temperature of the chicken is 165 degrees, I always poke my thermometer in the thick part of the breast to check the temperature. Then right before you remove the chicken from the oven, brush any remaining of the honey mixture over the chicken for the final time.

My chicken looked a little burnt when I removed it from the oven (from the honey). But it tasted amazing!

Got this recipe from my mom. Her mom made these tomatoes for her when she was a kid and she made them for me. I love them so much! So NOT good for you, but taste so GOOD! They are like fried green tomatoes, but you use beefsteak tomatoes instead.

So here are my mom’s

and here are mine…

so you will need:

Freshly ground black pepper, to taste
Kosher salt, to taste
Cracker Meal (My mom gave me this box, but she said that she can only find it at Wal Mart)
1 large beefsteak tomato, make sure its not too ripe
3 eggs
Creole/Cajun Seasoning (My mom doesn’t add this, but I am because I think it would make a nice addition to the recipe)
(Not in the picture) Veggie oil, for frying

Start by washing the tomato (I ended up using two tomatoes because I love these)

and slice the tomato a little thick because you don’t want them too thin then they will end up mushy after cooking

crack the 3 eggs in a medium bowl

so since I did 2 tomatoes, I decided to add another egg, so crack 4 eggs into a bowl

whisk the eggs well

In another medium bowl pour 1/2 the box of cracker meal

Then season the cracker meal with the Creole/Cajun seasoning, to taste. I was very generous with the Creole/Cajun seasoning

season both sides of the tomato slices with salt and Pepper, to taste

place the tomato slices in the egg, one at a time

you can use your fingers or a fork and drain the excess eggs off the tomato

Then place the tomato in the cracker meal

coat one side of the tomato with the crack meal and then flip tomato over and coat the other side with the cracker meal

place the breaded tomatoes on a plate in a single layer and set aside until you are ready to cook

grab a large cast iron skillet, or large skillet and coat the bottom of the pan with 1/2 an inch of oil and heat pan and heat to medium high heat

finish dredging the tomatoes in the eggs and cracker meal, while the pan of oil gets nice and hot

test the oil by sprinkling in a little cracker meal in the oil and if it sizzles then its nice and hot and go ahead and add the tomatoes. I added about 4 at a time don’t over crowd the pan.

Then I sprinkled a little more Creole/Cajun seasoning over the tomato slices

That is love, right there

cook the tomatoes for about 7-10 minutes

then flip them, they should look nice and brown

cook the other side for another 7-10 minutes or until they are nice and brown

Then crab a plate lined with a couple layers of paper towels and lay the cooked tomatoes on the paper towels to drain the excess grease

Then serve the tomatoes nice and hot

I also made a sauce to go over them. I just made it up! I will call it everything but the kitchen sink sauce, because there is a lot of ingredients that go into this sauce

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Hey there everyone, my name is Jamie! I first got the name crazy Jamie from my mother in law, who would call me crazy Nena, which means Crazy woman in Spanish. Then my friend Stacey, her kids would call me Crazy Jamie from the crazy, goofy things I would do with them! So here I am Crazy Jamie! I am 39 years young and LOVE all things Food! From cooking it, to looking for new recipes, to taking pictures of it, to talking about it, oh and (of course) eating it!! I did the whole culinary school thing. When I was in culinary school, I discovered that I liked cooking more than baking, the one class I didn’t like was bake shop…I thought baking was hard and it had to be exact and to me it was a lot of work….and now I am going on 3 years of baking at a cupcakes shop. Head baker! Funny how things work out. Now I think I like baking more than I like cooking! I have been married to my hubby Normando for 9 years. We got married on 8-8-08. We have our little kitty Olive that we adore! She’s our 4 legged kid! We live in Denver, Colorado! I have lived in Colorado my whole life and don’t ever want to move! I love the mountains and hiking and riding my bike! I love cooking for friends and family and love making birthday cakes, or cupcakes for friends and family. I love looking on Pinterest and trying new ingredients! I am always looking for new recipes! So I became obsessed with taking pictures of the food I would make and I wanted to share what I was making with the world. So I created this blog! I am not the best writer or speller so beware if you are a grammar person! This chic SUCKS at grammar! But I love sharing what I cook with the world! I also love sharing recipes with people as well. So this is me, welcome to my world!